This was such an impressive presentation as well as a very simple, but elegant taste! Even though basil isn't in season this far north until well into June and July, I used dried basil from my garden and it still came through in the flavor. The radish greens were also a nice surprise. I'd never eaten them before. The ones from the Farmer's Market were a bit dirty, but the cleaned up nicely.
Raw Spring Vegetable Salad with Goat Cheese
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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Amount per serving
- Calories: 132
- Fat: 9.5g
- Saturated fat: 4.6g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.6g
- Protein: 6.2g
- Carbohydrate: 6.4g
- Fiber: 2g
- Cholesterol: 13mg
- Iron: 1.1mg
- Sodium: 309mg
- Calcium: 73mg
- 2 medium carrots
- 1/4 cup thinly sliced spring onion
- 1 (8-ounce) bunch radishes with tops
- 1 tablespoon thinly sliced fresh basil
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 (4-ounce) package goat cheese, cut into 8 slices
- 1. Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.
- 2. Wash radishes and radish greens thoroughly; drain and pat dry. Cut radishes into thin slices to equal 1 3/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil, and next 4 ingredients (through pepper) to carrot mixture; toss gently to coat.
- 3. Arrange goat cheese on a serving platter; top with salad. Serve immediately.
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